Moscardini with spicy pomodori
Prepare time: 10 min
Cook: 10 min
Ready in: 20 min
- 500 grams moscardini (baby octopus)
- 10/15 small tomatoes (Pachino/Cherry)
- 2 garlic cloves
- 1 Cilli pepper, cut in small pieces (or use half, if you don’t want it to spicy)
- Fresh parsley, handful
- Tablespoon of Olive oil
- Juice of half a lemon
- 1 teaspoon oregano
- A pinch of salt
Bring a pot with water to boil. Meanwhile wash the tomatoes and them in four pieces each. Then smash or slilce the garlic. If you choose to slice add the garlic a little later, so it won’t burn. Cut the chilli pepper in thin slice and wash and chop the parsley.
Then boil the baby octopus for about 5/6 minutes. After heat up a pan and add a bit of olive oil, followed by the garlic (crushed), chilli, a few stems of the parsley and leave these ingredients for around 2/3 minutes to infuse the oil. After a couple of minutes add the tomatoes, stir all ingredients and leave for a couple of minutes on high flame. Then add the baby octopus to the pan. Add salt and juice of one lemon, then stir and leave for another 5 minutes. When the baby octopus is browned, turn of the heat. After get rid of the smashed garlic and the parsley stems.
I like to serve this recipe as an aperitivo with some bruschette. Finish with the chopped parsley and some more lemon juice on top.